High-pressure processing applied to sliced dry-cured Iberian loin: Effect of category, company, and storage temperature.

The main purpose of this study was to evaluate the effect of high-pressure processing (HPP) and storage temperature on the microbial counts, the instrumental color, and the oxidation stability of sliced dry-cured Iberian loin from two categories and two leading companies. 600 MPa for 8 min was sufficient to decrease all the microbial counts without affecting the color and the oxidation status, the effect being modulated by the loin category and company, whose effect on those variables was marked. However, the subsequent 90-day storage softened the initial effect of HPP on microorganisms and allowed a significant effect of HPP to develop on color and oxidation.

Variation in Susceptibility to Downy Mildew Infection in Spanish Minority Vine Varieties.

Downy mildew is one of the most destructive diseases affecting grapevines ( L.). Caused by the oomycete (Berk.

Crop forcing technique and irrigation strategy modified the content and phenolic profile of cv. Tempranillo grape berries grown in a semi-arid climate.

Background: Climate change modifies the content and phenolic profiles of grapes and wines. It is known that high temperatures, related to climate change, reduce anthocyanins and procyanidin (catechin and tannin) compounds accumulated in the berries. In recent years, with the aim of improving the phenolic composition of the berries, the technique of crop forcing has been proposed to delay grape ripening to a more favourable period of temperatures.

Vine Irrigation through Two Shoot Densities in Flavonoid and Non-Flavonoid Compounds in 'Tempranillo' Grapes.

This study aims to analyze the effects of non-limiting irrigation () vs. rainfed () through two different shoot densities, high-load () and low-load (), on vegetative growth, agronomic parameters, flavonoid and non-flavonoid polyphenol substances of cv. Tempranillo grown in a semi-arid climate during three consecutive seasons (2014-2016).

Effect of High-Hydrostatic-Pressure Processing and Storage Temperature on Sliced Iberian Dry-Cured Sausage ("") from Pigs Reared in Montanera System.

The top-quality "" (a fermented dry-cured sausage) is manufactured from Iberian pigs reared outdoors. This work aims to evaluate the effect of hydrostatic high pressure (HHP) and storage temperature on sliced vacuum-packaged top-quality Iberian "". Two types of "" (S1 and S2, manufactured at different companies) were processed at 600 MPa for 8 min and stored at 4 and 20 °C for 180 days.

Efficacy of modified active packaging with oxygen scavengers for the preservation of sliced Iberian dry-cured shoulder.

The effectiveness of commercial oxygen scavengers was investigated in order to increase the shelf-life of sliced dry-cured Iberian shoulder in MAP (modified atmosphere packaging) for up to 150 days. Five dry-cured shoulders from Iberian pigs were used. Slices of these dry-cured shoulders were randomly packaged in MAP conditions.

Effect of a rice bran extract-based active packaging, high pressure processing and storage temperature on the volatile compounds of sliced dry-cured high quality (Montanera) Iberian ham.

The purpose of this study was to evaluate for the first time the effect of a rice bran extract based-active packaging with antioxidant and antimicrobial activity, high pressure processing (HPP) (600 MPa, 7 min), storage time (1, 90, and 180 days) and temperature (4 vs 20 °C) on the volatile compounds of sliced "Montanera" Iberian ham. The active packaging affected a quarter of the compounds, with a trend similar (although to a greater extent) to the one resulting from the HPP. The active packaging provided no clear advantages or serious drawbacks.

Phytotoxic Activity of -Cresol, 2-Phenylethanol and 3-Phenyl-1-Propanol, Phenolic Compounds Present in L.

Numerous studies about the leaf exudate of highlight this Mediterranean shrub as an allelopathic species. Despite the very high diversity of secondary metabolites identified in its labdanum, only a few components have been evaluated. -Cresol, 2-phenylethanol and 3-phenyl-1-propanol are three phenolic components present in the labdanum of whose role has not been specified to date.

Accelerating Aging of White and Red Wines by the Application of Hydrostatic High Pressure and Maceration with Holm Oak () Chips. Influence on Physicochemical and Sensory Characteristics.

Background: The use of holm oak () chips as a potential alternative wood and the application of hydrostatic high pressure (HHP) as an alternative technique to accelerate the release to the wine of wood-related compounds within a short processing time were evaluated.

Methods: Five treatments were investigated: (i) bottling without any treatment (B); (ii) and (iii) bottling after maceration (5 g/L) of holm oak chips with HHP treatments (400 MPa, 5 and 30 min) (HHP5, HHP30); (iv) bottling after maceration during 45 days with chips (M), and; (v) maceration in tanks without chips (T). The effects of treatments on general parameters, polyphenols, color, and sensorial characteristics of red and white wines were investigated over 180 days.

Effect of high-pressure treatment and storage temperature on top-quality (Montanera) Iberian dry-cured pork sausages (chorizo).

The stability after hydrostatic high pressure (HHP) (600 MPa/8 min/10 °C) and 180 days of storage at 4 and 20 °C was evaluated on Iberian dry-cured pork sausages (chorizo) packaged sliced or as half-pieces from pigs raised outdoors. Microbiological, physical-chemical, oxidative, and sensory changes were analyzed. The evolution of mesophilic aerobic and molds and yeasts counts was different in the half and sliced packaged pork sausages after processing and during storage.

Effect of Breed Purity and Rearing Systems on the Stability of Sliced Iberian Dry-Cured Ham Stored in Modified Atmosphere and Vacuum Packaging.

The long-term storage stability of three quality categories of sliced Iberian dry-cured ham defined by the Spanish Iberian Quality Standard (, purebred Iberian reared outdoors in Montanera system; , Iberian × Duroc crossed (50%) pigs reared outdoors in Montanera system;, and , Iberian × Duroc crossed (50%) pigs commercially fed) and packaged under vacuum and modified atmosphere packaging (MAP) was studied. Commercial category affected the shelf life, being and presented the highest lipid oxidation during storage, whereas the effect of packaging was not as clear as the effect of commercial category. MAP preserved more the colour and the antioxidants content than vacuum packaging, while this latter reduced lipid oxidation development and maintained better the brightness and flavour of slices than MAP.

Physico-chemical and sensory characterization of sliced Iberian chorizo from raw material of three commercial categories and stability during refrigerated storage packaged under vacuum and modified atmospheres.

Physico-chemical and sensory analysis of Iberian chorizo manufactured from three commercial categories raw material compiled in the current Spanish Iberian Quality standard (Black, Red; 100% Iberian and 50% Iberian × Duroc pigs, respectively, under Montanera, and White; 50% Iberian × Duroc pigs commercially fed) and packed under vacuum and modified atmosphere (MAP) were carried out, in order to address the influence of the genotype and animal production system and packaging on quality parameters, as well as the stability of these throughout long-term storage. Montanera categories showed higher values of γ-tocopherol, mono- and poly-unsaturated fatty acids, greater scores of flavour and taste and higher lipid oxidation during the whole storage. MAP preserved better colour, especially redness and lipid oxidative status.

Views of Farmers and Industrial Entrepreneurs on The Iberian Pig Quality Standard: An In-Depth Interview Research Study.

Since 2014, the Quality Standard for Iberian meat, leg ham, shoulder ham and dry-cured loin has regulated production factors and processes involved in the raw material and manufactured products from Iberian pigs, the most important pig breed in both population size and economic importance of the southwest Iberian Peninsula. Regarding the changes to the Quality Standard that industrial entrepreneurs and farmers are currently demanding, a qualitative research study has been developed through 14 in-depth interviews with the purpose of understanding the perception of Iberian pig farmers and industrial entrepreneurs of the requirements of the currently-effective Quality Standard, as well as the conditions under which this is being applied. The results showed a consensus amongst the majority of the participants in aspects such as the maintenance of the breed base as 100% Iberian for reproductive females, weight and age requirements at the time of slaughter for the montanera category and the manufacturing lengths for dry-cured products.

Cross-resistance mechanisms to ACCase-inhibiting herbicides in short-spike canarygrass (Phalaris brachystachys).

Herbicides that inhibit acetyl-coenzyme A carboxylase (ACCase) are commonly used to control weedy grasses such as short-spike canarygrass (Phalaris brachystachys). Two resistant biotypes of P. brachystachys (R1 and R2) were found in different winter wheat fields in Iran.

Physiological, biochemical and molecular bases of resistance to tribenuron-methyl and glyphosate in Conyza canadensis from olive groves in southern Spain.

Multiple resistance to acetolactate synthase (ALS, EC 2.2.1.